In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
At Eisenberg's, your Reuben ($10) is offered with corned beef, pastrami, or turkey; pastrami's the way to go.
After it's brined, smoked, and steamed, the pastrami is deeply flavored and incredibly tender. As the sandwich warms up on the counter's ancient sandwich press, slices of rye crisp up just enough to give the sandwich a bit of crunch. Inside, melted Swiss keeps tangy, shredded sauerkraut in place.
The pastrami is sliced quite thin here, and the Russian dressing is on the sweet side, which makes this a different Reuben eating experience from some of our other favorites. Though perhaps not the very best example of the form in town, it's still a Jewish deli classic done justice.